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Panzerotto from Apulia Recipe

Panzerotto from Apulia Recipe

Panzerotto from Apulia Recipe

Ingredients :

FOR THE DOUGH

  • 2 cups (250 g) all-purpose flour or Italian type “00” flour
  • 11/8 cups (280 ml) lukewarm water
  • 1 tbsp. plus 3/4 tsp. (10 g) active dry yeast
  • 11/2 tsp. (10 g) salt
  • Vegetable oil for frying

FOR THE FILLING

  • 41/4 oz. (150 g) tomatoes, peeled and chopped
  • 101/2 oz. (300 g) mozzarella cheese, diced
  • 1 3/4 oz. (50 g) Parmigiano-Reggiano cheese, grated
  • 1/4 cup (55 ml) extra-virgin olive oil
  • 4 fresh basil leaves
  • 1 clove garlic, finely chopped
  • Salt and pepper to taste

Method :

  1. Put the flour onto a clean work surface, make a well in the center. issolve the yeast in the water. Pour into the well, and gradually incorporate it into the flour.
  2. Add the salt. Knead the dough until smooth and elastic. Cover the dough with a sheet of lightly oiled plastic wrap and let rise until doubled in size (about 1 hour). eanwhile, heat the olive oil in a pan and sauté garlic. Add the chopped tomatoes, salt and pepper. Cook for about 20 minutes or until the sauce thickens.
  3. Divide the dough into balls of about 31/2 ounces (100 g) each and let them rise again until they have doubled in size (about 30 minutes). oll out the dough into disks. Spread the tomato sauce on half of each disk. Arrange a basil leaf on each, and sprinkle with mozzarella and Parmigiano- eggiano. Fold the disks in half and seal the edges.
  4. Heat 1/2 inch of oil in a large skillet until hot and shimmering. Fry the panzerotti for about 5 minutes, until brown on both sides. With a slotted spoon, transfer the panzerotti to paper towels to drain. Add salt to taste.

Preparation time : 30 minutes
Rising time : 11/2 hours
Cooking time : 5 minutes
Difficulty : medium

4 SERVINGS

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Source :

ACADEMIA BARILLA

Ambassador of Italian Gastronomy Throughout The World

Recipes by : Chef Mario Grazia & Chef Luca Zanga

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See also Italian recipes “Focaccia Recipe”